In the cooler months, I often have a pot of soup, stew or chowder simmering on the stove or in the slow cooker. With the recent addition of an Instant Pot to my kitchen, I’ve been making even more soup since I can do it in just minutes. My current favorite: Potato Vegetable Chowder.
This makes a large batch of chowder, more than enough for a couple of meals and a couple more that you can freeze ahead. I focus on freezer meals a lot right now while I have the time to make them and will then enjoy them when the holidays are hectic, making cooking a comforting, healthy meal a bit more challenging.
You’ll need a 6-quart or larger Instant Pot to make this. If you prefer to use a slow cooker/Crockpot, I’ve included instructions on how to do that, too. If there is one thing I miss in using the Instant Pot more and my slow cooker less, it is the smell of food cooking all day. But I’ll gladly sacrifice that for a warm, creamy batch of potato vegetable chowder in under half an hour.
A note on potatoes: I prefer using russet potatoes when making a soup. I steer away from Yukon gold potatoes in soup as they hold their shape a bit better. If you prefer a potato soup with sizable chunks of potato in it, you might like using Yukon golds. I do not peel my potatoes, but again, that is up to you. I use organic potatoes and give them a good scrub with a veggie brush.
Alrighty! On to the recipe. I can’t wait for you to try this one…